Steakpan with mushrooms and pasta

Ingredients

• 2 beef steaks (180 g each)
• 1 red onion (finely chopped)
• 6 ripe tomatoes (large)
• 1 celery stalk (finely chopped)
• 2 garlic cloves (halved)
• 100 g black olives (pitted)
• 150 g Mushrooms
• 100 ml robust red wine
• 350 g Rigatoni
• Olive oil (extra virgin)
• Salt
• Pepper (freshly ground)
• 0.5 tsp porcini mushroom powder

Instructions

1. 1.

   Wash the tomatoes, blanch with boiling water, peel and cut into pieces. Clean the mushrooms and slice them. Heat 2-3 tbsp olive oil in a pan, sauté celery and onion until translucent, then add mushrooms and cook for 1-2 minutes. Add wine, let it reduce, then add tomatoes, porcini powder and garlic. Cover and simmer gently for 10 minutes; add 1-2 tbsp water if needed. Season generously with salt and pepper.

2. 2.

   Cook rigatoni in boiling salted water until al dente. Meanwhile, grill each steak on a hot skillet for 3 to 5 minutes per side (to taste). Drain the pasta, toss immediately with the sauce, and plate. Lay the finished steaks on a wide dish, season with salt and pepper, drizzle with 1 tbsp olive oil, slice thinly across, and arrange over the pasta. Drizzle with the pan juices that accumulated while slicing. Serve immediately.